Very Quick Butter Chickpeas Vegetarian Butter Chicken Recipes
BUTTER CHICKEN CHICKPEAS
Move over chicken, there's a new vegetarian favourite in town. High in protein, this chickpea dish is made with classic Butter Chicken sauce.
Provided by Patak's Canada
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in large Dutch oven or large saucepan over medium-high heat.
- Add onion and red pepper and saute until onions are translucent.
- Add chickpeas, garlic, and ginger and saute for 2 minutes. Add water and cook, stirring for 3 to 5 minutes.
- Stir in Patak's Butter Chicken Cooking Sauce, salt, and pepper, and bring to a simmer. Cook covered, stirring occasionally, for 5 to 8 minutes.
- Garnish with cilantro and red chilli peppers (optional).
Nutrition Facts : Calories 407 calories, Carbohydrate 44.8 g, Cholesterol 22 mg, Fat 22 g, Fiber 9.1 g, Protein 9.4 g, SaturatedFat 6.4 g, Sodium 885 mg, Sugar 1.9 g
VERY QUICK BUTTER CHICKPEAS (VEGETARIAN BUTTER CHICKEN!)
The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.
Provided by Karen Elizabeth
Categories Curries
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion very finely while the oil heats in a large pan.
- Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
- Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
- Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
- Add the chopped coriander and salt to taste.
- Serve over steamed basmati rice.
- Enjoy!
BUTTER CHICKEN
This recipe is from Loblaws; they make it at the deli and it was featured in Toronto Star. Makes 4 large, or 8 small servings. You will need at least 1 hour for letting chicken marinate, included in prep time
Provided by Deantini
Categories Chicken Breast
Time 1h30m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1 inch cubes.
- In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight.
- in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute.
- Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices.
- Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally.
- Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute
- Drain half the water and blend remaining water with cashews until oureed.
- Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro.
- Serve with basmati rice.
Nutrition Facts : Calories 462, Fat 26.5, SaturatedFat 9.6, Cholesterol 139.8, Sodium 376.2, Carbohydrate 16.4, Fiber 3.4, Sugar 7.3, Protein 40.9
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